Big Johns Jalapeno Ginger Mussels Recipes

LEMON JALAPENO MARINATED MUSSELS

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook and stir until onion starts to sizzle, 1 to 2 minutes. Add mussels and cook, covered, until mussels start to open, 2 to 3 minutes. Transfer mussels to a bowl. Let cool until easy to handle.
• Separate mussels from shells into a bowl, reserving the shells and juices. Keep mussels refrigerated while preparing the marinade.
• Pour the reserved accumulated juices back into the saucepan. Cook on medium-high heat until reduced to a glaze, 1 to 2 minutes. Press glaze through a mesh strainer into a bowl to remove any grit.
• Add lemon zest, jalapeno, lemon juice, and Champagne vinegar. Whisk in oil. Spoon dressing over the mussels. Press plastic wrap down on top and marinate in the refrigerator, 2 to 8 hours.
• Arrange shells on a paper towel-lined plate. Fill shells with the mussels and spoon the dressing evenly on top.

BIG JOHN'S JALAPENO GINGER MUSSELS

Steps:

• Combine all ingredients except mussels.
• Mix well and refrigerate 20 minutes.
• Put mussels in a hot sauté pan, add ginger mix, toss and cover.
• Cook until the mussels open (about 3-5 minutes).
• serve immediately.